How to Make Traditional Christmas Biscuits
Learn how to make a plateful of delicious, traditional Christmas biscuits by following the below recipe by Renshaw. There's no end to the edible decorations that can be added - either stay traditional with reds, greens, and white, or spice things up to suit your personal decorative style!
You will need
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How to make
To bake
250g (9oz) Butter
110g (4oz) Caster Sugar
360g (13oz) Plain Flour
Shaped Cutters »
To decorate:
Renshaw Royal Icing »
Piping Bags »
Wilton No.2 Round Decorating Tip »
Rainbow Dust Colours Food Art Pens »
To bake
Heat the oven to 190oC/170oC Fan/375F/Gas 5
Beat the butter and the sugar together until smooth.
Stir in the flour to get a smooth paste. Turn onto a work surface and gently roll out until the paste is approximately 4mm in thickness.
Cut into shapes, and use a smaller circle cutter to cut towards the side edge, to thread a piece of ribbon through, and place onto a greased baking tray and chill in the fridge for approximately 30 minutes.
Bake in the oven for 15-20 minutes or until pale golden in colour. Set aside to cool before decorating.
To decorate
Mix royal icing into a bowl, and transfer this into a piping bag with a No2 plain end tube. Pipe a line around the outer edge of each biscuit.
Thin the royal icing down with water until you achieve a runny consistency, then pour into a piping bag, without a tube. Snip the end and start to pipe from the inside edge, towards the middle to flood the centre with icing. Leave these to dry overnight.
Use various colours of Food Art Pens to draw your designs & messages onto the iced biscuits.
Craft with us at our workshops
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